Monday, March 11, 2019

Creamy Vegan Broccoli Soup



Creamy Vegan Broccoli Soup


 

 

This Creamy Vegan Broccoli soup is easy, hearty and healthy. Top this delicious soup with browned broccoli "croutons" and a sprinkle of vegan cheese shreds.

 

Ingredients

Creamy Vegan Broccoli Soup

·      2 tbsp (30ml) extra-virgin olive oil (any neutral oil or vegan margarine will do)
·      2 1/2 cups (625ml) broccoli, chopped
·      1/3 cup (80ml) carrots, finely chopped
·      1/3 cup (80ml) celery, finely chopped
·      1/3 cup (80ml) onion, finely chopped
·      1 clove garlic, minced
·      1/4 tsp (1.25ml) salt
·      3 tbsp (45ml) flour
·      1 1/4-1 1/2 cup (310ml - 625ml) vegetable broth
·      1 cup (250ml) Suncoast Gold Unsweetened Macadamia Delight (or other unsweetened plant milk)
·      1/4 cup (60ml) coconut milk
·      2 tbsp (30ml) nutritional yeast

Browned Broccoli "Croutons"

·      2/3 cup (160ml) broccoli florets
·      2 tsp (10ml) olive oil
·      salt, to taste

 

 

Instructions

Creamy Vegan Broccoli Soup

1.   In a medium saucepan, heat olive oil over medium heat. Add the broccoli, carrot, celery, onion, and garlic. Sprinkle with 1/4 tsp salt. Sauté until onion is translucent and just tender.
2. Sprinkle vegetables with 3 tbsp flour. Stir and cook for at least 1 minute. Whisk in the vegetable broth. The soup should thicken as you stir. Whisk in the unsweetened macadamia milk, the coconut milk, and the nutritional yeast. Simmer over medium-low for at least 10 minutes, or until the vegetables are tender. Purée the soup to your liking. If you prefer a chunkier soup, lightly blend on a slow speed. I prefer to blend 1/2 to 2/3 of the soup until smooth and mix it with the remaining chunkier soup.
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Full Instructions : Click here